Recipe 872 - Strawberry Shortcake Cupcakes
Recipe 872 - Strawberry Shortcake Cupcakes
(by Shirley McNevich)
1-2 pints sliced fresh or frozen strawberries
1 - 8oz. Cool Whip
1 box Duncan Hines white cake mix
1 1/3 cups water
3 egg whites
2 TBSP vegetable or canola oil
2 tsp. McCormick imitation butter flavoring
1 tsp. vanilla
1/2 to 1 cup white sugar
Slice the strawberries and place them in a bowl. Mash them slightly with a potato masher. Add 1/2 cup white sugar for each pint of strawberries--stir and taste. If not sweet enough, add more white sugar. In a mixer add cake mix, egg whites and water--beat. Add oil, butter flavoring and vanilla--beat until mixed, then beat for 2 minutes. Pour batter 2/3 full into muffin tins lined with cupcake liners. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Cool completely. When you're ready to serve them, take the paper off of a cupcake, slice the cupcake in half and place the two halves in a bowl. Spoon sliced strawberries and Cool Whip on the top.
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Other Recipes:
- 866 - One Bowl Scratch Brownies
- 930 - Sour Cream Quiche
- 940 - Easy Cheddar Biscuits
- 945 - Banana Pudding
- 933 - Rhubarb Bread
- 758 - Cranberry Nut Bars
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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